A MINI LUNAR NEW YEAR BANQUET
Easy Dong Bo Rou | Leek & Tofu Sesame Salad | Spring Onion Oil Noodles
Lunar New Year is one of the worlds most celebrated festivals. Across East Asian cultures the holidays that mark it are all culturally unique in practice and tradition. For example, Chinese New Year, or Spring Festival, is an extended public holiday in China, but all the various festivals mark a period of reunion when people have a chance to travel back home to be with friends & family.
Food is an important part of that and, using our Professional Santoku Knife 17cm Chinese chef @jeremypang_official has created this easy version of Dong Bo Rou, Red Braised Belly Pork to celebrate.
Please note the Sundish has been used here for presentation purposes only. Due to its shallow, fluted design we don't advise using it to serve hot food.
Dong Bo Rou (Soy braised Pork)
INGREDIENTS:
For the Pork
1 tbsp vegetable oil
2 garlic cloves, roughly chopped
1 thumb sized piece of ginger, bashed
2 spring onions, roughly chopped
1kg pork belly piece
Approximately 1 litre hot water
For the Sauce
4 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp rice vinegar
2 tbsp rock sugar or palm sugar (or use soft brown sugar)
1 tsp sesame oil
METHOD:
1 - Prepare the garlic, ginger and spring onion.
2 - Mix the sauce ingredients together.
3 - Blanch the pork and slice in quarters.
4 - Sear the pork belly and add the garlic, ginger & spring onion.
5 - Add the sauce and bring to a vigorous boil, then reduce and baste the pork for 5 minutes.
6 - Pour over enough hot water to cover it completely.
7 - Simmer, low heat for 1½-2 hours, lid off to reduce over time.
While the pork simmers, prepare the ingredients for the side dishes. Wait until near the end of the pork’s cooking time to make the side dishes so it all comes together at once.
METHOD:
1 - Prepare the garlic, ginger and spring onion.
2 - Mix the sauce ingredients together.
3 - Blanch the pork and slice in quarters.
4 - Sear the pork belly and add the garlic, ginger & spring onion.
5 - Add the sauce and bring to a vigorous boil, then reduce and baste the pork for 5 minutes.
6 - Pour over enough hot water to cover it completely.
7 - Simmer, low heat for 1½-2 hours, lid off to reduce over time.
While the pork simmers, prepare the ingredients for the side dishes. Wait until near the end of the pork’s cooking time to make the side dishes so it all comes together at once.
Spinach, Leek & Tofu Sesame Salad
INGREDIENTS:
1 leek, sliced into rough chunks
1 bag / bunch spinach
1 pack firm fresh tofu, cut into large chunks
For the Seasoning
½ tsp salt
½ tsp white pepper
1 tsp sesame oil
METHOD:
1 - Separately, blanch the leek, spinach & tofu 2 minutes and cool in cold water.
2 - Roughly chop the veg & crumble the tofu and mix together and season well.
Spinach, Leek & Tofu Sesame Salad
INGREDIENTS:
1 leek, sliced into rough chunks
1 bag / bunch spinach
1 pack firm fresh tofu, cut into large chunks
For the Seasoning
½ tsp salt
½ tsp white pepper
1 tsp sesame oil
METHOD:
1 - Separately, blanch the leek, spinach & tofu 2 minutes and cool in cold water.
2 - Roughly chop the veg & crumble the tofu and mix together and season well.
Spring Onion Oil Noodles
INGREDIENTS:
2 nests thin egg noodles
2-3 tbsp vegetable oil
3 spring onions, finely sliced into matchsticks
5 tbsp of the Dong Bo Rou sauce
METHOD:
1 - Soak the noodles in hot water for 5 minutes, drain and place on a clean tea towel to dry.
2 - Heat the vegetable oil to a medium-low heat in a wok and lightly fry the spring onions until crisp.
3 - Pour the crisp spring onions through a sieve and save the oil.
4 - Heat 1-2 tablespoons of the spring onion oil back in the wok to a high heat, add a ladle of the pork sauce into the wok and bring to a vigorous boil.
5 - Add the noodles and fold them around the sauce, garnish with the fried spring onions.
Spring Onion Oil Noodles
INGREDIENTS:
2 nests thin egg noodles
2-3 tbsp vegetable oil
3 spring onions, finely sliced into matchsticks
5 tbsp of the Dong Bo Rou sauce
METHOD:
1 - Soak the noodles in hot water for 5 minutes, drain and place on a clean tea towel to dry.
2 - Heat the vegetable oil to a medium-low heat in a wok and lightly fry the spring onions until crisp.
3 - Pour the crisp spring onions through a sieve and save the oil.
4 - Heat 1-2 tablespoons of the spring onion oil back in the wok to a high heat, add a ladle of the pork sauce into the wok and bring to a vigorous boil.
5 - Add the noodles and fold them around the sauce, garnish with the fried spring onions.